gluten-freedairy-freenut-freeegg-freesoy-freeshellfish-free
Giblets Rice
From Cooking for profit, 1886
Serves 2
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories3 kcal
Protein0.1 g
Carbohydrates0.7 g
Fiber0.1 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.7 mg
Potassium11 mg
Calcium2.1 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus2.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.4 mcg
Choline0.5 mg
Caffeine0 mg
Water19 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 303. The excerpt below is the record exactly as published.
Giblefs Rice. Saute, with Cut the giblets in small pieces all of one size and steep in cold water. Fry a minced onion in ham or bacon fat, then put in the giblets and fry (saute) them brown. Put in water lo nearly cover, season with powdered herbs or Worcester- shire sauce, salt and pepp
Cook this with the app: pantry check, scaling, and the assistant.